My mom is the absolute queen of using up leftovers. There’s no such thing as throwing away cottage cheese or a zucchini that’s gone a little soft. She’ll always turn them into burekas or a quiche. And when she happens to have a lot of vegetables in the fridge? That’s when one of her most delicious soups comes to life.
This is a soup loaded with vegetables, the kind that’s best served with homemade dumplings or store-bought kreplach. It’s truly a bowl of pure comfort, but also insanely healthy.
And since we’re talking about using what you have—if you’re missing one of the vegetables listed here, just add a bit more of something else. The idea isn’t to run to the store, but to make the most of whatever vegetables you already have at home that work well in soup.
- I personally adore barley in this soup. If you’re a fan too, add 1/2 cup pearl barley when you pour in the water.
